"Brett" for short, refers to a spoilage organism of the yeast genus that gives wine a barnyardy aroma and distinctive "stink." For while low levels of the contaminant can render a wine more interesting and complex, higher levels most certainly spoil it, overriding its character and terroir. A hotly debated question for winemakers and wine drinkers alike is concerning how much Brettanomyces (or Dekkera, a similar organism) can be present before spoilage occurs or whether it is altogether undesirable. After all, certain people abhor "Bretty" wines for their aromas that have been described as wet wool, band-aid and droppings of all kinds.
A fungal infection. The Brettanomyces fungus can originate in the vineyard but some wineries are chronically contaminated, the organism living in oak barrels or even on the wooden structure of the winery itself. As a consequence the wines from this vineyard can bear a Brett profile - farmyardy, horsy, sometimes metallic aromas - year after year. Examples of châteaux which are renowned for Brett contamination are Beaucastel (Châteauneuf du Pape, Rhône Valley) and Talbot (St Julien, Bordeaux).
A wild yeast strain that occurs naturally in wineries and vineyards. Low levels of infection can add complexity to a wine. High levels are perceived by most as a fault.
Present when an aroma and taste of mousy, sweaty, and barnyard characters is detected.
A wild yeast ( Brettanomyces bruxullensis) that imparts aromas and flavours to red wines akin to barnyard, antiseptic, or band-aid. Considered a fault when in excess, but the yeast can impart a restrained complexing spicy and earthy character. Synonym Brett.
A yeast that gives beer a barnyard or horse-blanket flavor. Usually unwanted, this can be found in some Belgian beers to add flavor complexity.
wine fault so fashionable in the US that it is sometimes just called Brett. Wines affected by this spoilage yeast smell offputtingly mousey.
Often called "brett" for short, brettanomyces is a spoilage yeast that exists on grapes and grows in wineries and cooperage. Excellent sanitation will usually keep it in check and it is very sensitive to sulfur dioxide, however once it becomes imbedded in a winery or cooperage it presents a serious challenge. In low levels in wine it can lend the wine complexity but if the level is too high it makes the wine smell "mousey" or like band-aids and can make it taste metallic.
Or just "brett" to some wine buffs. A controversial fault in wine caused by a rogue strain of YEAST. It imparts a "mousey" aroma that some find repulsive, some find adds character, particularly in Rhône and Burgundy reds.
A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids.
Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name Dekkera is used interchangeably with Brettanomyces, as it describes the teleomorph or spore forming form of the yeast. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells.